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Categories:
olive oil onions garlic New Mexico ground cumin water black beans oregano chiles white onion salsa verde sour cream olive oil country-style low-salt chicken broth fresh cilantro cumin seeds pepper
Viewed: 25 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 2 large onions, chopped (about 1 1/2 pounds Total)
- 12 garlic cloves, chopped
- 7 tablespoons New Mexico chili powder
- 1 1/2 tablespoons ground cumin
- 14 cups (or more) water
- 1 1/2 pounds dried black beans, rinsed
- 2 1/2 teaspoons dried oregano (preferably Mexican)
- 1 1/2 teaspoons finely grated orange peel
- 1 1/2 teaspoons minced canned chipotle chiles in adobo
- 6 fresh poblano chiles
- 1 cup finely chopped white onion
- 1 7-ounce can salsa verde
- 2 cups sour cream
- 2 teaspoons minced canned chipotle chiles in adobo
- 2 tablespoons olive oil
- 3 pounds country-style boneless pork ribs, cut into 3/4-inch cubes
- 1/2 cup low-salt chicken broth
- 11/2 cups chopped fresh cilantro
- 4 teaspoons cumin seeds, toasted
- Grated hot pepper Monterey Jack cheese
Method
- Heat olive oil in heavy large pot over medium heat.
- Add chopped onions and garlic and cook until onions are translucent, stirring often, about 8 minutes.
- Add chili powder and ground cumin and stir 1 minute.
- Add 14 cups water, black beans, dried oregano, and grated orange peel.
- Bring mixture to boil; reduce heat to medium-low, cover with lid slightly ajar, and simmer until black beans are tender, about 2 hours.
- Add chipotle chiles and season chili to taste with salt.
- Simmer until black beans are creamy, mashing coarsely with potato masher to desired consistency, adding more water by 1/2 cupfuls if too thick, and stirring frequently, about 30 minutes longer.
- Season chili to taste with more salt.
- DO AHEAD: Chili can be made 3 days ahead.
- Refrigerate uncovered until cold, then cover and keep chilled.
- Char poblano chiles over gas flame or in broiler until blackened on all sides.
- Place in large bowl, cover with plastic wrap, and let stand until cool enough to handle, about 20 minutes.
- Peel, seed, and chop chiles.
- Place chiles in medium bowl.
- Add onion and salsa verde.
- Season to taste with salt and pepper.
- DO AHEAD: Can be made 2 days ahead.
- Cover and refrigerate.
- Stir sour cream and minced chipotle chiles in medium bowl.
- Cover and refrigerate.
- Heat oil in heavy large skillet over high heat.
- Sprinkle pork ribs with salt and pepper.
- Working in batches, add pork ribs to skillet and cook until browned, about 7 minutes per batch.
- Transfer pork ribs to medium bowl.
- Return all pork ribs and any juices to skillet.
- Add chicken broth, cover, and reduce heat to low.
- Cook until pork is tender, stirring occasionally, about 40 minutes.
- Transfer to another medium bowl.
- Meanwhile, rewarm chili.
- Stir cilantro and cumin seeds into salsa.
- Divide chili among bowls.
- Top with pork, salsa, chipotle crema, and cheese.
- New Mexico chili powder can be found at specialty foods stores and at Latin markets.
- Canned chipotle chiles in adobo and fresh poblano chiles (sometimes called pasilla chiles) can be found at some supermarkets and at specialty foods stores and Latin markets.
